Mimi Spencer's fabulous 5:2 beach diet: Super-simple fridge gazpacho

As fine a summer soup as you could imagine. It matters that the tomatoes are ripe and flavourful. It matters that you eat this fresh from the fridge. After that, nothing else matters at all.

SERVES 2 113 calories per portion

1 red pepper, deseeded and coarsely chopped

300g (11oz) red tomatoes, ideally a mix of varieties

½ cucumber, about 200g (7oz), roughly chopped

1 red chilli, deseeded and roughly chopped

1 garlic clove

2 spring onions, sliced

2 tbsp red wine vinegar

1 tbsp good olive oil

6 ice cubes (optional)

sea salt and black pepper

Purée all the vegetables together – raw – in a food processor until smooth. Add vinegar, olive oil, ice, salt and pepper and quickly blitz again. Serve cold – with ice cubes floating in it if you wish – with more finely diced cucumber, tomato and spring onion. Gazpacho does not freeze well, so make it on the day and serve fresh.

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Oat-berry smoothie

Oats are full of soluble fibre and release energy slowly to set you up for the day (use jumbo oats rather than the more finely milled). For one serving (220 calories), place 5 tbsp skimmed milk in a food processor with 3 tbsp jumbo oats, 100g (3½ oz) low-fat Greek yoghurt and 50g (2oz) blueberries. Blitz. Try low-lactose cow’s milk instead of skimmed, or almond milk for a non-dairy alternative.